Slow-Cooked Pulled Pork
Moist and tender slow-cooked pulled pork is perfect for sandwiches, tacos, pizza topping and so much more. No need for a crock pot as the Folding Proofer turns any covered metal stock pot or dutch oven into a slow cooker. Only 15 minutes prep time and true one-pot cooking make this recipe as easy as it is delicious. Try our No-Knead Brioche for delectable pulled pork sandwich buns.
|Ground cumin *optional
|½ Cup (170 g)
|Red wine vinegar
|¼ Cup (55 ml)
|¼ Cup (55 ml)
|Garlic cloves, thinly sliced
|3 (15 g)
|1 (340 g)
Yield: About 6-8 serving
Timing: 15 minutes preparation; 10-11 hours in the Folding Proofer. If it is convenient, turn the pork butt over midway through the cooking.
Equipment: Folding Proofer, metal 6-quart covered stock pot with short handles and less than 20 cm (8 inches) tall with lid. Less than 20 cm will allow the pot to rest in the center of the Proofer during slow cooking.
Get ready. Remove the water tray and rack from the Proofer and place the stockpot directly on the metal heating plate. If you have the FP-205 select the slow cook mode and set the temperature to 90º C. If you have the FP-201 set the temperature to 49º C – the pot will reach approximately 90º C.
Combine: Whisk together the smoked paprika, salt, black pepper, cayenne pepper, cumin and brown sugar in a small mixing bowl. Add honey, red wine vinegar, and olive oil to the spices. Stir until thoroughly combined. Gently stir in garlic slices just enough to coat them.
Prepare pot: Cut the onion into thick slices and place on the bottom surface of your stock pot. Cut the pork butt in half and place each piece on top of the onion slices. Spread the honey spice mixture over the top of the pork and place the lid on the pot.
Cover and cook: Place the covered stock pot directly on the center of the aluminum heating plate. Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 90º C for tender, juicy pork which pulls apart easily.
* Note: Gently place the stock pot in the center of the heating base and avoid sliding your pot to prevent scratching the aluminum surface on the heating base.